You can use any brand that you prefer. Just five ingredients, no need to marinate! Sriracha is in the back of the photo above. Read more, Vegetable packed and easy veggie burritos with spicy cauliflower, onions, peppers, rice, cheese, and beans. Do I have to follow your ketchup recipe? remove the wings from the oil and let them drain on paper towels for 2-3 minutes. All comments are moderated before appearing on the site. The oven is set high in this recipe so the skin becomes crisp. I plan on tagging you as a favorite and I plan on visiting it often. That’s what you are looking for, we buy ours at our local grocery store in the international section, but you can find it at Asian or International grocery stores, too. I made them last night.Originally I was looking for a barbecue sauce recipe because that’s usually how I make oven wings,,with store bought barb.sauce and I was all out.I came across your recipe,which was great since it had the whole recipe,sauce and how to cook the wings in them.I never cut my wings but probably will from now on,faster cooking,cooks better,etc.I thought the sauce and the way the chicken tasted was great.I might put more heat next time,red pepper flakes, more of the hot sauce or a bit of another hot sauce but I wouldn’t want to change the taste,just a bit spicier.Maybe I missed something in the recipe,I didn’t see it in the recipe,but I should have known better and sprayed the rack with oil.Was I suppose to do that?I do know better but I was rushing.The rack got baked on sauce on it,very sticky.I am again soaking it in hot water with dawn.Very hard to clean.Also a few wings stuck to the grill insert I put in the baking sheet.Lost a little skin,not too bad but the rack,a mess.I did put a bit more sauce on the wings when they were already on the rack because it didn’t seem the sauce stuck to all the wings and I added a little more on top after I turned them.Do you think that was the problem.Thank you again for a great recipe.I still got wings left for dinner,it was just me eating them.I will definitely make these again. 1/2# butter (2 sticks) 1/2 tbl cayenne pepper. Set aside 1/2 cup of sauce for tossing raw chicken and save the rest for dipping once the chicken has cooked. You might want to reduce the oven temperature, though. You could even make a double batch of the sacue and save it in the fridge up to one week. Or, leave them unseparated. Don’t drop too many as the temperature of the oil will … sprinkle wings with salt, pepper, or garlic powder (optional). Our version is healthy, satisfying… Thank you, Joanne and Adam, can’t wait to try your other recipes. Nutrition facts: We have used the USDA database to calculate approximate values. Jump to the Brownie in… With a little kick and a hint of sweetness they are delicious. This sauce will keep for months refrigerated. Put wings on paper towels and pat dry. You will need two large apples to make it. IT. Best wishes,Ed. Took the time to browse through several of your other recipes and I’m really excited about your site. Author: Stephanie. Finger-lickin’, lip-smackin’ good- literally! 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